Taramosalata, 1 (Tarama Sauce, 1)

* Exported from MasterCook *

TARAMOSALATA, 1 (TARAMA SAUCE, 1)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient -- Preparation Method
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SPALDING
6 ounces Tarama (cod roe)
8 slices White bread -- trimmed
1 1/2 cups Best olive oil (more if need
2 Lemons -- juiced (or to taste)
1 Sm. onion -- chopped fine
Parsley -- chopped (opt.)
Chives -- chopped (opt.)

Put the tarama in a mixer or blender. Wet the bread and thoroughly squeeze out
the excess water; add to the tarama. Add a little oil, and beat until
thoroughly blended. Add onions and continue to mix.
Pour additional oil slowly into the tarama, beating constantly, to make a
smooth, cream-colored paste. Add lemon juice, a little at a time, to taste. The
consistency and taste of the taramosalata are a matter of individual
preference. Some prefer it made with a little more bread; others like more
lemon juice, some like less. No matter: the end result is always a tasty,
rather thick, versatile diplike sauce. Serve it in a bowl, with crackers or
crusty bread, onion slices, etc., to "go with." Or garnish with
parsley and olives for a festive platter. Or use as salad dressing.

NOTE: Taramosalata in generally placed on the Greek table at the start of
the meal and can be tasted at will throughout the meal.

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